This Side Quest (a quick post usually unrelated to anything else on my blog in particular) is on using extra ripe bananas. I mean, extra bananas that happen to be ripe, though I’ve heard this works beautifully with super-ripe bananas. At our house, we go for weeks on a diet of bananas and peanut butter—though by “we” I mean my 4 year old. Then something snaps and crackers are the “it” food, and I’ve got a growing collection of fruit flies and am setting out apple cider vinegar traps. My point here: there are a million things to do with ripe bananas and I’ve probably tried most of them.
This Side Quest (a quick post usually unrelated to anything else on my blog in particular) is on one of my favorite topics: food. I love food. I’ve often wished food weren’t so delicious, as I’d also like to fit into single-digit clothing. But when the moment comes down, hello hot souffle and goodbye hot pants.
If I were to share my Gospel of Gourmet, this recipe would be on the first page of the “thou shalt” section. Usually called “shrimp sauce”, “hibachi sauce”, “japanese steakhouse white sauce”, I mostly call this “hold on I’ve got the best thing for this rice/to dip fries in.” This is a sauce to keep on hand at all times for any starch-type foods that need extra zip. You could probably use it on sandwiches, and I’ve mixed it successfully into tuna and egg salad. It goes extremely well with a variety of grilled or sauteed shrimp and chicken. Bonus: it’s super-easy to make in about 2 minutes.
1 cup mayonnaise
1 tsp tomato paste
1 Tbsp melted butter
1/2 tsp garlic powder
1 tsp sugar
1/2 teaspoon paprika
1 pinch cayenne pepper
Whisk all of the ingredients together until the sauce is creamy. If the sauce seems too thick (completely personal preference), add a tablespoon of water at a time until it reaches the desired consistency. This sauce is even better after sitting in the fridge overnight. Keeps for about a week. I don’t recommend freezing as the consistency would change and thawing would take entirely too long when you want that creamy tang NOW.